Delicious - vegan - healthy
Wash the rice well in running water and let it drain.
Spread the vine leaves in a large pan and pour boiling water and lemon juice over them. If they are not fresh, then blanch them in boiling water.
Roast the pine nuts until they turn brown.
Fry the onion and spring onions in the pan until soft. After they soften, add a little wine.
Once the alcohol has evaporated, add the rice and continue frying for about 5 minutes.
Add the chopped herbs, the roasted pine nuts and mix well.
Pour a glass of hot water from the dosage of the recipe and the lemon juice.
Add salt and pepper and cover with a lid, turning off the fire. Allow it to cool off for half an hour.
Add the lemon zest to the filling and stir.
Spread a layer of baking paper on the base of the baking tray and on top spread the finely sliced lemon.
Begin to build the pie from the walls to the middle with the smooth side down, making sure that each leaf covers a little of the previous one. Two rows of leaves.
Add half the filling on the leaves and pour a little olive oil.
Put another layer of leaves on the filling.
Add the rest of the filling on top and pour over with olive oil. Cover with a double layer of leaves with the smooth side up.
Cover from above with another sheet of baking sheet and put on top a round pan with a small weight on top.
Bake in a preheated oven at 180 degrees Celsius with the fan on for 50 minutes.
Allow the food to cool of for about half an hour and turn it over on a large plate.
80-100 fresh, tender grape leaves (or from a jar)
350 g long grain rice
350ml of water
200ml extra virgin olive oil
12 spring onions
1 bunch of parsley 30 gr
1 bunch mint 35 gr
1 bunch of dill 25 gr
1 lemon juice and zest
2 lemons thinly sliced
50 ml dry white wine
100 g pine nuts
salt and pepper
2 garlic cloves (optional)